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    Grated Beet Salad

    March 21, 2024

    A crunchy, fresh salad of raw beets and carrot in a honey mustard dressing that takes no time to make is an easy way to get vegetables on the table any night of the week!

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    grated beet salad made with grated carrots, parsley, mint and homemade honey mustard dressing in a serving bowl
    Photography by Gayle McLeod

    More ways to eat beets!

    A Fresh Take On A Fresh Beet Recipe

    We love the honey mustard dressing on this raw beet and carrot salad, but if you have any leftover homemade Italian Dressing, Creamy Maple Dressing, Tahini Dressing, or Green Goddess Dressing, they would all be equally delicious dressing for beet salad. Serve this as a simple meal with our classic Pierogies, Oven Baked Chicken Thighs or Whole Roast Chicken with Carrots alongside some Sourdough Bread.

    grated beets, grated carrots, parsley, mint, olive oil, sherry vinegar, dijon, honey, lemon zest, salt and pepper

    Ingredients For Our Easy Grated Beet Salad Recipe

    • Fresh: Red beets, carrot, shallot, lemon zest, flat leaf parsley, fresh mint

    • Pantry: extra-virgin olive oil, sherry vinegar, Dijon mustard, honey, sea salt, freshly cracked black pepper

    olive oil, vinegar, shallot, Dijon, honey, lemon zest, salt, and pepper in a mixing bowl
    honey mustard dressing made with olive oil, vinegar, shallot, Dijon, honey, lemon zest, salt, and pepper in a mixing bowl
    grated beet, grated carrot, parsley and mint in a large glass bowl
    grated beet, grated carrot, parsley, mint and homemade honey mustard dressing tossed together in a large glass bowl

    How to Make Beet Salad

    1. Peel and grate the carrots and beets. You can use a mandolin or food processor (fitted with the grater attachment), or box grater to get the job done.

    2. Make the dressing. In a large bowl, whisk together the olive oil, vinegar, shallot, Dijon, honey, lemon zest, salt, and pepper until emulsified.

    3. Toss to coat the beets, carrots, half the parsley, and half the mint.

    4. Transfer the salad to a serving bowl and garnish with fresh parsley and mint leaves.

    grated beet salad made with grated carrots, parsley, mint and homemade honey mustard dressing in a serving bowl

    How to Store Leftovers + Tips

    • Leftovers will keep in the fridge for 3-4 days. Any longer and the veggies start to lose their texture. We don’t recommend freezing this salad.

    • You can use leftovers on a sandwich, or stirred into a leafy green salad with some hearty grains for an ultra healthy dish.

    • If you have latex gloves or other kitchen gloves, you might want to don them while you grate the beets and carrot for this recipe. Otherwise your hands will be temporarily stained. A protective apron is also a good reason in case any juices start to fly!

    • A mandolin or box grater will work best for preparing the vegetables.

    grated beet salad made with grated carrots, parsley, mint and homemade honey mustard dressing in a serving bowl

    More Simple Side Salads From The Modern Proper

    Freshen Up With The Modern Proper’s Salad Recipes

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

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    Grated Beet Salad

    Updated on March 21, 2024

    • Serves:  8
    • Prep Time:  15 min
    • Cook Time:  0 min
    • Calories:  80
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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons sherry vinegar
    • 1 small shallot, minced
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • ½ teaspoon grated lemon zest
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper
    • 1 pound red beets, peeled and grated
    • 1 large carrot, peeled and grated
    • ¼ cup chopped fresh flat leaf parsley
    • ¼ cup chopped fresh mint

    Method

    1. In a large bowl, whisk together the olive oil, vinegar, shallot, Dijon, honey, lemon zest, salt, and pepper until emulsified.

    2. Add the beets, carrots, half the parsley, and half the mint, then toss until coated.

    3. Transfer the salad to a serving bowl and garnish with the remaining parsley and mint before serving.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 80
    • Protein 2 g
    • Carbohydrates 13 g
    • Total Fat 4 g
    • Dietary Fiber 2 g
    • Cholesterol 0 mg
    • sodium 227 mg
    • Total Sugars 6 g

    Grated Beet Salad

    Questions & Reviews

    Join the discussion below.

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    • Nicole

      Are the beets cooked or roasted at all first? I know it says fresh, but I've never had them not cooked. Thanks in advance, looks yummy

      Not cooked, this is a raw beet salad. Hope you enjoy Nicole! Trust us, it's delicious!

    • Kay

      This salad is so good. Fresh, crunchy and the dressing is delicious.

      Thanks Kay!